Living in Maine, we experience long, cold, dark winters that last for months and months. As a result, warm, cozy, comforting desserts are always on my radar. 

Indian Pudding, which is sort of like a soft spiced gingerbread or custard, will never win an award in the looks department, but is an oddly delicious, comforting sweet dessert dish, served warm often under a scoop of vanilla ice cream, in New England. 

It’s also one of the first uniquely American recipes, likely adapted from British hasty pudding by early  settlers coming to this country with Indian cornmeal standing in for the more traditional wheat flour. 

While cinnamon, ginger and nutmeg are traditional spices used, feel free to experiment with cardamom or other spices you prefer.

(Scroll down for the printable recipe)

New England Indian Pudding

Makes 8 to 10 servings.

Remove from the oven and allow to cool for about 30 minutes, then spoon into individual serving dishes and top with a scoop of vanilla ice cream or whipped cream. 

Refrigerate leftovers.

My husband occasionally sends me recipes he sees online that he thinks look good and asks me to make them. He recently sent me this recipe from The Kitchn called Chocolate Eclair Cake.

I could be wrong, but I'm guessing that you have never heard of posset. I never had until I recently stumbled across an Instagram reel and saw how simple it was to make. 

I just adore citrus-based sweet and savory recipes in the winter, so I knew I had to make this. 

Pot de crème is a French dessert whose name literally means "pot of cream". Served in individual cups or containers, it’s usually looser than custard or pudding and baked in a water bath to ensure a creamy result.

Using my basic vanilla bean ice cream recipe, and simply adding some maple syrup and walnuts, I created a delicious Maple Walnut Ice Cream.

I've read that New Englanders eat more ice cream than the rest of the country, and Massachusetts leads the pack, which is odd since it's cold there for so much of the year, but I can say as a kid growing up in the state, I remember going for ice cream all the time in the summer.

Creamy spiced rice pudding is my go-to dessert when my sweet tooth acts up, but I don't feel like baking something and just want some sweet comfort food.

This delicious comfortingly sweet concoction cooks up quickly in about 30 minutes, and can be eaten warm right from the pot or chilled and served later.

One of the many wonderful benefits of fresh eggs is that they elevate any recipe from merely delicious to truly divine.

That holds true especially with this classic Créme Brûleé recipe.

Coffee, cream and eggs are often components of a normal breakfast. Make your mornings a little sweeter with this delicious, decadent Coffee Brandy Crème Brûlée recipe!

Homemade pudding is a great quick dessert to make when you're short on time, but overwhelmed with fresh eggs!  It doesn't take much longer to make from scratch than the store bought kind, and it's SO much more delicious! 

After making a pumpkin pie for Thanksgiving last week, I was left with half a can of pumpkin puree. Not wanting to throw it out, I stuck it in the refrigerator figuring I would give it to the chickens.

What better use for your fresh eggs this summer than in homemade ice cream?

I love this recipe because it not only uses eggs, but also fresh mint leaves - and we have an abundance of both this time of year. 

I am always on the look-out for easy, delicious recipes using our fresh eggs.  I love lemon curd, and of course anything homemade with fresh eggs is going to taste the best.